Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

We made these tonight. Delicious!!! We will be making them again. They were not terribly greasy. We actually halfed the recipe. It takes a little bit of preparation, but it is well worth it. They are super filling! I ate one and was filled!

4 cup(s) of chicken, cooked and shredded

12 soft taco, flour tortillas

2 cup(s) of mozzarella cheese, grated

4 ounce(s) of Philadelphia cream cheese

1/3 cup(s) of Frank’s hot sauce

1/3 cup(s) of milk

2 tbsp. of butter 

1 tsp. of Mrs. Dash (We used Seasoning Salt because we don't have Mrs. Dash)

1 tsp. of garlic powder

2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.

2. In a small sauce pot over medium low heat, melt butter.

3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.

4. Add cream cheese and stir until melted and completely combined with butter and spices.

5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.

6. Combine chicken and sauce.

7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.

8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

9. Brush taquitos with vegetable oil on all sides.Dinner Idea: Buf f alo

10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

11. Serve with Kraft Blue Cheese Dressing and celery sticks.

Easy Lasagna

This is the easiest recipe for lasagna I've ever seen. Don't worry about pre-cooking the noodles; they soften up in the oven.

Ingredients:

• uncooked lasagna noodles
• 24 oz. cottage cheese
• 1 pound hamburger (or wild game burger ... I just made this with ground venison), cooked and drained
  
• 26 oz. spaghetti sauce
• grated cheese (I prefer mozzarella and a little bit of parmesan)

Directions:
Layer the noodles, cottage cheese, burger, sauce and cheese in a 9x13 pan. Repeat until the pan is full. Cover pan tightly with aluminum foil and bake at 350 for 1 hour. Remove foil and continue to bake for 15 minutes. Remove and enjoy!

Oriental Chicken and Rice

This was delicious.  I keep thinking I need to take some pictures so you get the full blown idea of how good things are.  Maybe I will be better about that this week!

Ingredients
-1 6.9 oz package of chicken flavor rice a roni
- 2 Tablespoons margarine or butter
- 1 pound chicken breast, cut into 1 inch pieces
- 1/4 cup teriyaki sauce
- 1/2 teaspoon ground ginger (we had this the same week we have the Garden Chicken Stir Fry, so used the ginger root)
- 1 16 oz package of frozen oriental style mixed vegetable (we used fresh carrots, water chestnuts, broccoli, and snap peas)


Directions
- In a large skillet saute the rice with the margarine until the rice is brown.
- Stir in 2 cups water, chicken, teriyaki sauce, ginger, bring to a boil. Reduce heat to low cover and simmer 10 minutes.
- Stir in vegetables. Cover and simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.  Let stand 3 minutes. 

You can also substitute 1/4 cup of orange juice for 1/4 cup of water. 

Stuffed Peppers

These seriously were delicious and only 290 calories. 


Ingredients
- 6 large bell peppers (any color)
- 1 pound ground beef (we substitute ground turkey, cause I am a freak like that, makes it less fatty)
- 2 tablespoon chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove of garlic, finely chopped
- 1  15 oz can of tomato sauce (I think next time we will use a little more than this)
- 3/4 cup shredded mozzarella cheese (we may have used more than this but if so it wasn't much)


Directions
- Cut the stem out of the peppers and clean membrane and seeds out.  Rinse. 
- Cook peppers in enough boiling water to cover them for 5 minutes and then drain
- Cook the beef and the onion in a skillet over medium heat for 8-10 minutes, stirring occasionally until beef is brown, drain.
- Stir in the rice, salt, garlic, and 1 cup of the tomato sauce, and cook until it is hot.
- Stuff peppers in the beef mixture, and place in a casserole dish.
-Pour the remaining tomato sauce over the stuffed peppers
- Cover and bake for 45 minutes, and then uncover and bake for 15 more minutes, or until peppers are tender. 
-Sprinkle with cheese.


Seriously these are delicious, and super filling!  If you use extra tomato sauce I would recommend adding it to the beef and rice mixture just to give it more  of a sauce taste, but still good without it too.

Personal Pizza's

We enjoy pizza at our house, but not everyone enjoys the same delicious toppings. We would normally just use a loaf of french bread as our crust, but Ryker can't seem to get his mouth open that wide.

Rhoades Rolls -Texas size ones (the frozen dough balls)

pizza sauce (you can buy some tomato sauce and season it or already seasoned stuff)

mozzarella cheese, shredded

toppings

-sausage - cook it on the stove in a skillet to put on your pizza. We use Sage Jimmy Dean I think.

-pepperoni

-ham - sometimes we use lunch meat cut into pieces

-pineapple

-green peppers

-mushrooms

-anything that tickles your fancy! Be creative!

Preheat your oven to 350 degrees. Thaw the dough balls and work them out into circles for the crust. Place them on a greased cookie sheet. After you have as many as will fit, usually 6, put them in the oven for about 7-10 minutes until the crusts start to get golden spots on them. Pull them out and put on the toppings! Sauce, then meats, then cheese last (sometimes we will put a little bit of cheese on the sauce and melt it in the oven before we put the rest of the toppings on. We like cheese at our house!) After applying the toppings, put the pizza back into the oven for another 7-10 minutes until the cheese is bubbly and getting golden spots on the top.

Japanese Grilled Chicken

This was really good.  I kept forgetting to marinate it the night before though so it took us forever just to get to indulge in the goodness!

Ingredients
1/2 cup Italian Dressing
1/2 cup Teriyaki Sauce
4 to 6 chicken breasts

Directions
- Combine Dressing and Sauce
- Marinate Chicken in mixture over night
- Grill over hot coals for 20 minutes turning chicken 1/2 way through
- Cook until no longer pink and juices run clear

This was super good.  Although make sure that your grill has propane otherwise you may be having to George Foreman it up like we did!  Next time we will definitely grill up apple slices to go with it! 

Easy Chicken Pot Pie

This takes like 5 minutes to prepare and is super tasty!


Ingredients
2 cups cut up chicken
1 - 10 oz frozen mixed vegetables package (thaw)
1 1/4 cup milk
1 envelop of Lipton Golden Onion Soup Mix
1 Pie crust (Since they are in the freezer section sold in packs of two I used two)

Directions
- Preheat oven to 400
- In a 9 inch pie plate combine chicken and veggies and set aside (If you are using 2 pie crusts put the pie crust down in the pie plate and then combine chicken and veggies in crust)
- In Saucepan bring milk and soup mix to boil, cook 1 minute
- Stir into chicken mixture
-Top with the pie crust
- Press Pastry around edges to seal
- With a knife make small slits on top of crust
- Back uncovered 35 minutes or until golden (I put my pie pan on a cookie sheet just in case it spilled over while cooked I wouldn't have a mess in my oven)

Savory Chicken with Biscuits

If you like chicken and biscuits this is the recipe for you!  Heavenly!

Ingredients
2 T. Olive oil
1 lb. Chicken Breast cut into 1 inch pieces
1 medium onion chopped (we used a white onion)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 envelope Lipton Golden Onion Soup Mix
1 cup of milk
1 pkg. buttermilk biscuits


Directions
- Preheat the oven to 400
- In 12 inch skillet heat the olive oil and cook the chicken
- Stir in onion, carrots, and celery
- Stir in Soup Mix, blended with milk
- Bring to a boil, and cook 1 minute
- Put in 2 qt casserole dish
- Arrange the biscuits on top
- Bake 10 minutes or until the biscuits are golden

This was really good, and I will definitely be making it and freezing it once we get closer to school starting!

Easy Chicken Bake

As you already know I love Easy, so when the title of this was Easy I was all over it!

Ingredients
1 - 6 oz pkg. chicken stuffing mix (we use stove top)
1 1/2 lbs boneless skinless chicken breast cut into 1 inch pieces
1 - 10 3/4 oz can of cream of chicken soup
1/3 cup Sour Cream
1 - 16 oz pkg. frozen mixed vegetables, thawed and drained (or if they are in season fresh veggies work well)


Directions
-Preheat oven to 400
- Prepare stuffing as directed on the pkg. and set aside
- In 9x13 baking dish mix chicken, soup, sour cream, and vegetables
- Top with stuffing
- Bake 30 minutes or until chicken is cooked

This turned out freaking delicious!  Next time I will add some 1 inch cubes of mozzarella cheese in there as well to give it a little cheese taste. 

Teriyaki Chicken

I know I know, we use our crock pot A LOT!  But hey it's summer time don't wanna heat the house up right!


Ingredients
3 large chicken breasts
1- 16 oz can pineapple chucks, partially drained
4-6 oz. teriyaki sauce (we used 6+ only becuase we love our stuff saucy)
Assorted vegetables (we used fresh broccoli cut up, & carrots, & then canned baby corn & water chestnuts)
Rice

Directions
- Place chicken in slow cooker
- Add Pineapple, Teriyaki, and vegetables
- Cover and cook on low for 6-8 hour (This will be less if the chicken was thaw)
- Serve over cooked rice

BBQ Chicken Wraps

We love simple in this house, and that is exactly what this was!

Ingredients
1 cup of shredded chicken (this will make 4 servings, but extremely simple to double)
1 cup of BBQ sauce
4 slices precooked bacon, cut into pieces (I just cooked my bacon while boiling my chicken)
4 Flour tortillas
1 cup shredded cheese (we used cheddar but mozzarella would probably be delicious as well)
1 cup creamy coleslaw (I forgot to get the coleslaw, but I am sure it's just as tasty with it)

Directions
- In one quart sauce pan cook chicken, BBQ sauce and bacon over low heat, stirring occasionally 5-10 minutes
- Meanwhile heat tortillas as directed on package
- Spoon 1/2 cup chicken in center warm tortilla
- Spoon Coleslaw down sides
- Fold into Burritos

Taco Soup

I know I know you are gonna kill me for saying this but, I can't wait for the cooler weather so we can eat more soups. 

Ingredients
1 lb. of ground beef (I use ground turkey and turns out just as good if not better, cause it's healthier)
1- 15 oz can kidney beans
1 - 15 oz can whole kernel corn (drained)
1- 10 oz can Rotel Tomatoes
1 - Envelope dry Ranch dressing mix
1 - Envelope Taco seasoning
1 - 28 oz. can tomatoes
1 - 4 oz. can chile pepper, chopped (we like our food a little hotter so we added 2 of these)
1 - 15 oz can pinto beans

Directions
- Brown the ground beef and drain well
- Add remaining ingredients and stir
- Place in Slow cooker
- Cover and cook on low 6-8 hours
- Serve with Tortilla chips or cornbread

This recipe smells absolutely delicious after a long day at work.  We made the mistake of eating it right when we got home and didn't let is cool at all.  Once our tongues were sufficiently burned and we were full we realized wow this tastes even better when it's not burning hot!  Words of wisdom let cool before eating. 

Pork Chops in Gravy

I definitely am not a mushroom person (not a fan of that fungus stuff), but this actually was really good!  

Ingredients
2 lbs. boneless pork chops
1 - 10 3/4 oz. can cream of mushroom soup
1 envelope of instant onion soup mix (we use the Lipton ones that come in packs of two)
1 small can mushrooms, drained

Directions
-Combine all ingredients in slow cooker
-Cover and cook on low for 8-10 hours.

This is super simple and extremely delicious!  Love it when that happens. 

Honey Mustard Chicken

Ingredients
1 - 3-4lb. chicken
1/2 cup orange juice
1/4 cup honey
1/4 cup sweet and tangy mustard
1 tsp. garlic salt
1 tsp. curry powder

Directions
- Rinse and pat dry chicken
- Place in slow cooker
- Mix remaining ingredients & pour over chicken
- Cover and cook on low for 10 hours

Stuffing and Chops Skillet

Ingredients
6 - 1/2 inch boneless pork chops
1 - medium onion sliced (we used a white onion)
1 - T. oil
2 - medium apples thinly sliced (we used Granny Smith)
1 - 1/2 cup water
1 - 6 oz stuffing mix for Pork (we used stove top)


Directions
- In large skillet, cook the chops &  onions in hot oil for 4 minutes on each side or until chops are cooked
- Transfer to plate, cover to keep warm
- Add apples & water to skillet bring to a boil
- Stir in the stuffing mix
- Top with chops and onions
- Cover and remove from heat
- Let stand 5 minutes